Fadge - Potato Bread

1½ cup freshly boiled, mashed potatoes
1 cup self raising flour
1 level tablespoon of butter
2 level teaspoons of salt

Place the warm potatoes, butter and salt in a bowl and mash thoroughly. Gradually work the flour into the mix. Turn the mixture out onto a baking board and knead until smooth. Roll out to ¼ to ½ inch thick and cut into rounds or squares. Bake on a griddle or hot plate until golden brown. It takes about 5 minutes (an electric skillet set on high works fine). Grease the griddle with a little lard to give a more authentic flavor and aroma.

Fadge can be eaten hot or cold with a little butter. Often it was fried along with eggs and bacon for breakfast.

Recipe of Kathleen McKane, Islandcarragh, Co. Antrim
Courtesy of Joe McKane, Tennessee

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